Description
This Creamy Chicken Tortilla Soup is a comforting and flavorful meal perfect for a cozy dinner. Featuring tender shredded chicken, hearty black beans, sweet corn, and a rich, creamy broth infused with chili powder and cumin, this soup combines wholesome ingredients with authentic Mexican-inspired flavors. Topped with crispy tortilla chips and fresh cilantro, it’s a satisfying dish that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
Toppings & Garnish
- Tortilla chips, for topping
- Fresh cilantro, for garnish
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot over medium heat until it shimmers, setting the base for your soup and preparing it for sautéing.
- Cook Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté them together, stirring occasionally, until the onions are translucent and softened, about 3 minutes. This step releases the aromatic flavors essential to the soup.
- Add Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld, and cook for 10 minutes to develop depth in the broth.
- Add Chicken: Add the cooked, shredded chicken to the pot. Continue to simmer the soup for an additional 10 minutes so the chicken heats through and absorbs some of the broth’s flavors.
- Stir in Cream: Pour in the heavy cream and stir well. Let the soup cook for another 5 minutes, which enriches the broth to a smooth, creamy consistency.
- Serve: Ladle the hot soup into bowls. Top each serving with crunchy tortilla chips and a sprinkle of fresh cilantro to add texture and a fresh herbal brightness. Serve immediately for the best experience.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño with the onions and garlic.
- If you prefer a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk.
- Use leftover cooked chicken or rotisserie chicken to save time.
- To make this soup gluten-free, ensure the chicken broth and tortilla chips are certified gluten-free.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
